Scavenging activity of enzymatic hydrolysates from wheat bran
Summary: Wheat bran was destarched and deproteinated by α-amylase, protease and amyloglucosidase successively, and further hydrolyzed using Bacillus subtilis xylanases. The yield of enzymatic hydrolysates from wheat bran (EHWB) was 1.84 %. The total phenolics were 0.3712 g of ferulic acid equivalent...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01000735856/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 47 (2009), 1 ; str. 39-46 |
| Glavni autor: | Wang, Jing, biotehnologinja (-) |
| Ostali autori: | Yuan, Xiaoping (-), Sun, Baoguo, Tian, Yuan, Cao, Yanping |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Food Technology and Biotechnology |
| LEADER | 02105caa a2200313 ir4500 | ||
|---|---|---|---|
| 001 | NSK01000735856 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20150114111059.0 | ||
| 007 | ta | ||
| 008 | 100506s2009 ci ||| ||eng | ||
| 035 | |9 (HR-ZaNSK)738480 | ||
| 035 | |a (HR-ZaNSK)000735856 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 042 | |a croatica | ||
| 080 | |a 664 |2 MRF 1998. | ||
| 100 | 1 | |a Wang, Jing, |c biotehnologinja | |
| 245 | 1 | 0 | |a Scavenging activity of enzymatic hydrolysates from wheat bran / |c Jing Wang, Xiaoping Yuan, Baoguo Sun, Yuan Tian, Yanping Cao. |
| 300 | |b Ilustr. | ||
| 504 | |a Bibliografija: 40 jed | ||
| 520 | 8 | |a Summary: Wheat bran was destarched and deproteinated by α-amylase, protease and amyloglucosidase successively, and further hydrolyzed using Bacillus subtilis xylanases. The yield of enzymatic hydrolysates from wheat bran (EHWB) was 1.84 %. The total phenolics were 0.3712 g of ferulic acid equivalents per gram of EHWB. The antioxidant potency of EHWB was evaluated using different assays, such as iron ion chelation, reducing power, scavenging activity against 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and reactive oxygen species under in vitro conditions. EHWB exhibited an effective ferrous ion chelating activity and strong reducing power. It also showed a high DPPH radical scavenging activity (89.4 %) at 5.0 mg/mL, which was comparable to that of the synthetic antioxidant, butylated hydroxytoluene. EHWB also exerted a marked scavenging effect on ·OH with an EC50 value of 0.46 mg/mL, which was lower than that of mannitol (1.03 mg/mL), a classical hydroxyl radical scavenger, and obvious antioxidant activities toward O2·- and H2O2 | |
| 653 | 0 | |a Enzimski hidrolizati |a Pšenične mekinje |a Antioksidacijsko djelovanje | |
| 700 | 1 | |a Yuan, Xiaoping | |
| 700 | 1 | |a Sun, Baoguo | |
| 700 | 1 | |a Tian, Yuan | |
| 700 | 1 | |a Cao, Yanping | |
| 773 | 0 | |t Food technology and biotechnology |x 1330-9862 |g 47 (2009), 1 ; str. 39-46 |w nsk.(HR-ZaNSK)000174173 | |
| 981 | |b B03/09 | ||
| 998 | |a Luko100506 |c vol2o121016 | ||
| 856 | 4 | 2 | |u http://hrcak.srce.hr/ftb |y Food Technology and Biotechnology |